Source : https://sallysbakingaddiction.com/maryland-crab-cakes/
-- DESCRIPTION --
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce.
-- INGREDIENTS --
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce - My use : 1 teaspoon of ketchup + 1 teaspoon of soy sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick) - My use : Paprika + Cayenne Pepper
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound (454g) fresh lump crab meat*
2/3 cup (41g) saltine cracker crumbs (about 14 crackers) - My use: 50g of bread crumbs
optional: 2 Tablespoons (30g) melted salted or unsalted butter
-- INSTRUCTIONS --
Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.
Add and gently fold together the crab meat + bread crumbs.
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C).
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet (place a baking mat on it). (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each top with melted butter. This is optional but recommended!
Bake for 12–14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days, or freeze for up to 3 months.